Description
This Vegan Cauliflower Buffalo Wings recipe offers a spicy, flavorful, and crispy snack perfect for game day or any occasion. Coated in a seasoned batter, baked to perfection, and smothered in a homemade buffalo wing sauce, these cauliflower bites deliver all the deliciousness of traditional wings in a plant-based, gluten-free version served with a dairy-free ranch dipping sauce.
Ingredients
Scale
Cauliflower Wings
- 1 small cauliflower (cut into small bite sized florets)
- 1/2 cup brown rice flour (or flour of choice if not avoiding gluten)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 3/4 cup unsweetened cashew milk (or milk of choice)
- 1/2 cup water
- 1/4 cup white vinegar
Buffalo Sauce
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 3 tablespoon tomato paste
Dairy-Free Ranch Dressing
- 1 recipe dairy free ranch dressing (prepared separately by soaking cashews and blending with ranch ingredients)
Instructions
- Prepare the ranch dipping sauce: Soak cashews in water according to your dairy-free ranch recipe instructions. Once soaked, blend all ranch ingredients until smooth and refrigerate until ready to serve.
- Preheat and prepare baking tray: Line a baking tray with parchment paper and preheat your oven to 450 degrees Fahrenheit.
- Make the batter: In a large bowl, place the cut cauliflower florets. In a separate bowl, combine brown rice flour, garlic powder, onion powder, paprika, cumin, sea salt, black pepper, and cayenne pepper. Add the unsweetened cashew milk and water, whisking well to create a smooth batter.
- Coat the cauliflower: Pour the batter into the bowl with cauliflower and mix thoroughly to evenly coat each floret in the batter.
- Bake the cauliflower: Arrange the coated cauliflower pieces in a single layer on the prepared baking tray. Bake for 20 minutes, flipping the pieces halfway through the cooking time to ensure even crisping.
- Prepare buffalo sauce: While the cauliflower bakes, combine paprika, garlic powder, cayenne pepper, sea salt, and tomato paste in a small saucepan. Whisk to blend and simmer over medium heat for 3 to 5 minutes to meld the flavors.
- Coat baked cauliflower in buffalo sauce: Remove cauliflower from the oven and generously brush each piece with the buffalo sauce using a silicone brush. Return to the oven for an additional 15 minutes, flipping once halfway through to maintain crispiness.
- Serve: Plate the buffalo cauliflower wings alongside the dairy-free ranch dipping sauce and enjoy by dunking each bite.
Notes
- For extra crispiness, you can spray the coated cauliflower lightly with oil before baking.
- If you prefer less heat, reduce or omit the cayenne pepper in both batter and buffalo sauce.
- The dairy-free ranch dressing enhances the flavors and balances spiciness; however, you can substitute with store-bought vegan ranch if short on time.
- Leftover wings can be stored in the refrigerator for up to 3 days and reheated in the oven to retain crispiness.
- Make sure to flip the cauliflower pieces carefully to prevent them from breaking apart.
Nutrition
- Serving Size: 1 serving
- Calories: 118 kcal
- Sugar: 3 g
- Sodium: 732 mg
- Fat: 1 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
